Wednesday, July 4, 2012
Moo Shu Chicken
This was adapted from a number of recipes that I have found here and there. OK - I lost my notes. But I did find the ingredients - so I thought I would get it listed. I loved this and will definitely make it again!
Ingredients (serves 4-6)
2 Chicken breasts, thinly sliced
3 tbsp Peanut oil, divided
2 1/2 cups Napa Cabbage, thinly sliced
8 oz Mushrooms (white), thinly sliced)
3 Scallions, cut into 2" lengths.
1 Carrot, shredded
4 oz Bean sprouts
3 tbsp Soy sauce
2 tbsp Cooking sherry
1 tsp Hoisn sauce
1/4 tsp Chinese five-spice
Moo Shu sauce
2 tbsp Chicken stock (or vegetable stock)
2 tbsp Soy sauce
1 tbsp Cooking sherry
1/2 tsp Sugar
1/4 tsp Kosher salt
1. Mix marinade ingredients and add chicken. Let sit for around 20-30 minutes. Mix the Moo Shu sauce in a separate bowl and set aside.
2. Heat one tbsp of peanut oil over medium-high heat. Mix the eggs and add to pan - cook until done (around 2 minutes). Cut into small strips and set aside.
3. Heat one tbsp of peanut oil. Drain the marinade from the chicken and then add the chicken to the pan. Cook around 4 minutes until done. Transfer to the plate with the eggs and cover with foil.
4. Heat one tbsp of peanut oil. Add mushrooms and carrots, cook for 1-2 minutes. Add bean sprouts, cabbage, and scallions and then cook for an additional minute. Add Moo Shu sauce ingredients and cook for an additional minute. Add chicken and eggs, remove from heat and mix thoroughly.
Can be served in a flour tortilla with a bit of hoisin sauce or on its own. Great with rice.